Angel Food Cake

Average Rating 5 from 4 ratings

This is a classic recipe, just like Great Grandma used to make.

Angel Food Cake

Angel Food Cake


  • 1 cup Pamela's Artisan Flour Blend
  • 3/4 cup powdered sugar
  • 1 tsp salt
  • 1-3/4 cup fresh egg whites- room temp. (approximately 18 large eggs)
  • 1/4 cup warm water
  • 1-1/2 tsp cream of Tartar
  • 1 tsp vanilla
  • Optional: 1/4 tsp. orange essence or extract or almond extract
  • 3/4 cup + 2 TBSP granulated sugar


Preheat oven to 350°.

Sift together powdered sugar, flour and salt. Do this 4 or 5 times. (This is an important step.)

In a stand mixer with the whisk attachment beat: egg whites, warm water, cream of Tartar, vanilla & orange essence on med/high, while gradually adding the granulated sugar in 3 or 4 batches. Soft peaks will form. This takes 2 or 3 minutes. Turn to high and beat until stiff and glossy another 2 minutes, 5 minutes total. Transfer to a large wide bowl.

In 4 batches, add flour mixture, folding in gently with a rubber spatula. Be gentle & quick, as not to deflate the meringue.

Put in a 10” un-greased tube pan. Run knife around batter to remove any air bubbles. Smooth top w/ spatula & put in center of pre-heated oven. The pan will be very full. Bake 45 to 55 minutes in the middle of oven, until golden brown. Cake should spring back when touched & not be sticky.

Invert on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Turn upside down & remove cake from pan. Using a knife, run it around the bottom of the pan to loosen cake. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. This will help to dry out the sides.

Chef's note:

You can omit the orange or almond extract if you want; make sure to use the vanilla. DO NOT use boxed egg whites, it will not make a very tall cake and the cake will be sticky.

© Pamela's Products, Inc.

8 Reviews or Comments for Angel Food Cake

  1. Kimi February 15, 2015 at 10:29 pm #

    I’ve tried other GF recipes for angel food cake and none of them compared to this one! I used a different flour then your brand, and it still turned out amazing! The only change I made, other then the flour, was using lemon extract instead of orange extract. It was the size of the pan, light, fluffy, PERFECT!

    Recipe Rating: 5
  2. Ann Myers March 27, 2015 at 7:27 pm #

    This recipe makes the BEST Angel Food cake that we have ever eaten! I sifted the flour five times and used both vanilla and almond extracts (no imitation). My cake looked like the one in the picture. It has a lovely light texture, a good flavor, and freezes well.

    Recipe Rating: 5
  3. Barb Gault April 24, 2015 at 12:17 pm #

    What can you do with all of the yolks? :)

    • LauraSB April 28, 2015 at 7:48 pm #

      Make flan! There are quite a few recipes out there that call for extra yolks.

  4. Madelyn July 2, 2015 at 7:39 am #

    I am not GF, but a few of my best friends are & this recipe really knocked it out of the park! Topped it with some coconut whipped cream (dairy free option) and fresh berries and it was just perfect. As an FYI, I used a dozen egg whites and it was the perfect amount of for the recipe.

    Recipe Rating: 5
  5. Lucinda July 16, 2015 at 7:37 am #

    does your baking and pancake mix work for this recipe?

    • Pamelas Customer Service July 16, 2015 at 2:24 pm #

      This recipe was specifically designed for the Artisan Flour blend, we have not tried it with Baking & Pancake mix, which is a completely different mix.
      Pamela’s Customer Service

  6. Tina November 8, 2015 at 9:40 pm #

    I tried this recipe and it was fantastic–I was absolutely amazed at the light and fluffy texture as well as the nice browning, it looked like the picture above (I was worried that it might deflate a bit, but it kept its shape nicely). I have baked gluten-free for almost 15 years, but this was the first time I’ve attempted an angel food cake. Very glad I used this recipe!I also used one dozen large eggs, which yielded 1.5 cups. I didn’t have orange essence or almond extract, but used a small amount of orange zest and it tasted great.

    Recipe Rating: 5

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